Description
These Yogurt Chocolate Chip Cookies are a delightful twist on the classic favorite, featuring Greek yogurt for a moist and tender texture. Perfectly balanced with sweet chocolate chips, these cookies offer a soft center with golden edges, making them an irresistible treat for any occasion.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- ½ cup plain Greek yogurt
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375℉ (190℃). Line baking sheets with parchment paper to prevent sticking and set aside.
- Prepare Wet Mixture: In a large bowl, use a mixer to beat the unsalted butter, granulated sugar, and light brown sugar until the mixture is fluffy and light in color. Be sure to scrape down the sides and bottom of the bowl to ensure even mixing. Then, add the Greek yogurt and vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dough: Gradually add the dry ingredients to the wet mixture, beating just until the dough comes together. The dough will be quite sticky, so avoid overmixing to keep the cookies tender.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula to evenly distribute without breaking the chips.
- Shape Cookies: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets. Make sure to space them at least 2 inches apart to allow room for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 9-12 minutes, or until the cookie edges are golden brown and the centers look set but soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Using room temperature butter helps achieve a smoother, fluffier batter.
- The Greek yogurt adds moisture and tenderness without making the cookies cakey.
- Do not overmix the dough to prevent tough cookies.
- Cookies may appear slightly underbaked in the center but will firm up as they cool.
- Store cooled cookies in an airtight container to keep them fresh for up to 5 days.
- You can use dark or milk chocolate chips as a variation to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
